RECIPES

[Dillasandra]

Couple of things I should add about this recipe. First, you don't have to add as much butter as I have listed. The results will be a lot drier, and not so delightfully gooey, but a whole lot healthier. Just be sure to butter the tops of the biscuits, and drizzle the finished product REALLY well with honey before baking.

Second, if you don't care for nutd and/or raisins, leave 'em off.....they make great sugar cinnamon rolls all on their own.

Third, you can substitute margarine for real butter, but use stick, NOT the tub kind, which has water in it and will make a mess!

Last, these are wonderful little treats, but they DO NOT keep very well, so plan on eating them up the same day if possible.

[Dillasandra]

Obviously, the recipe I'm babbling on about is on the page before this. Bunnie, it's the one you requested.

[tomnaboley]

Hank & Dill, my dad is 79. He never ate veggies. He would hide them or throw them away. (I have actually seen him do this.) His mom, my grandma, had told me plenty of times he never ate veggies.
Because of his not eating them, he never forced his kids to eat veggies. Mom did, so, we do eat our veggies.
By the way, I enjoy Brussel Sprouts :-)
As to the water, the only water he gets is in his tea. He really has never had a glass of water.
We grew up with tea in our bottles. Whiskey for whenever we were teething or sick.

[tomnaboley]

I will look for the canned potatoes.
Before I left for Virginia yesterday, I made him stew, Salisbury Steaks, and meatloaf. I made him chicken soup, but, he said he would remove the noodles and only eat the chicken and broth.I got the meatloaf recipe from Hep's site.

[Dillasandra]

Not a recipe really, so much as an idea for a quick fall dessert..........

Take a box of pumpkin quick bread, prepare as directed, add chopped walnuts or pecans, raisins and, for an extra touch, chopped Kraft caramels. Bake as directed, serve, thickly sliced, warm with whipped cream or vanilla ice cream.

For a really fancy touch, drizzle the whipped cream with caramel sauce and garnish with nuts and a sprinkle of cinnamon.

[bunbun / Hank]

Saucy Island Sandwiches

1 1/2 cups butter
6 tbsp. packed brown sugar
3 tbsp. yellow mustard
3 tbsp. Worcestershire sauce
2 tbsp. poppy seeds
1 tbsp.honey
2 pkg [12-oz.] Hawaiian sweet rolls,split
2 pkg. [8 oz. ] swiss cheese slices
1 lb. sliced honey ham
2 pkg.[8 oz. ] provolone cheese slices

Preheat oven to 350. In medium saucepan cook and stir butter,brown sugar,mustard, Worcestershire sauce,poppy seeds
and honey one medium heat until butter melts keep warm.

Arrange roil bottoms, cut side up, in two 2-or3- quart rectangular baking dishes . Bush with some of the butter mixture. Top each roll bottom with swiss cheese, tearing slices to fit as necessary.Top with ham, tearing or folding to fit as necessary. Top with provolone. Add roil tops, Brush roll with butter mixture.

Bake uncovered 20 to 25 minutes or until cheese melts and sandwiches are heated through. Serve with remaining butter mixture for dipping.

[Dillasandra]

Yucky, cold, grey day. I think I feel like baking something. Now, to figure out WHAT.........................

[Dillasandra]

Ooh, ooh, I think pineapple coconut bread! Yeah.............

[bunbun / Hank]

PUMPKIN APPLE PIE.

INGREDIENTS:

1/4 cup sugar.
1/4 teaspoon salt.
3/4 teaspoon pumpkin pie spice.
1 egg.
1/4 teaspoon KARO corn syrup,or KARO lite syrup.
1 cup canned pumpkin.
1 can (5 fluid ounces) evaporated milk
1 can (21 ounces) COMSTOCK or WILDERNESS apple pie filling.
1 nine inch unbaked deep-dished pie crust.

MIX.salt, sugar, and pumpkin pie spice in a bowl.Add egg and beat slightly. Add syrup, pumpkin, and evaporated milk, blend well.

SPREAD Apple pie filling in pie crust.Gently pour pumpkin filling over the apples.

BAKE in a 425F preheated oven for 15 minutes.Reduce oven temp to 350F and continue baking for 35 to 40 minutes, or until knife inserted in pie center comes out clean.

CHILL a minimum of two hours before serving.

MAKES eight servings.

Saw this in yesterdays News-Herald, and it caught my interest enough I thought I would post it. Now if I can just talk Bunnie into trying it.

HANK.

[Dillasandra]

Not a recipe so much as a 'helpful hint.' K-Mart has 10 lb. bags of chicken legs on sale for 39 cents a pound. We have a very small freezer. I've learned to bake all 10 pounds up at once, let it cool, de-bone it, freezer bag the meat and THEN stuff it in. Not only saves a whole lot of space and frustration, but the pre-cooked, deboned meat makes for really quick and handy casseroles, soups, salad, etc.

Got my 10 lbs. baking as we speak.

[bunbun / Hank]

CREAM CHEESE FIESTA

1 1/2cups finely crushed tortilla chips
1/4 cup melted butter
2 pkg. [ 8oz.] cream cheese softened
1 pkg. [ 1.25 oz. ] taco seasoning
2 eggs
2 1/2 finely shredded fiesta blend cheese
1 can [ 4 oz. ]dice green chilies drained
1 carton [ 8 oz. ] sour cream
1 medium tomato, chopped
1/4 cup sliced green onions sliced olives or avocados [optional]
tortilla chips or crackers

Preheat over to 350.

In medium bowl stir together chips and butter until combined. Pat into bottom of 9-inch spring form pan. Bake 10 minutes. Remove and cool.

For filling, in large bow beat cream cheese with an electric mixer until fluffy. Beat in taco seasoning mix until combined. Beat in eggs until combined. Beat in 2 cups of the cheese and the chillies on low speed just until combined. spoon over crust in pan; spread evenly.
bake 45 minutes or until set. remove and cool on wire rack 30 minutes. loosen and remove sides of pan. spread sour cream on top of cheesecake. cool 30 minutes more. Serve warm garnished with remaining cheese,tomato,green onion and sliced olives and/or avocados, if desired.[ or cover and chill up to 24 hours. let stand at room temperature 30 minutes and garnish be for serving]. serve with tortilla chip or crackers.

Bunnie

[Dillasandra]

PUMPKIN PIE TEA

This is wonderful on a cold, grey morning, and very easy to make................

FOR ONE CUP TEA.....
HOT WATER
1 REGULAR TEA BAG
SPLASH VANILLA EXTRACT
SPRINKLE PUMPKIN PIE SPICE
SHOT OF MILK
BROWN SUGAR TO TASTE

MIX IN CUP, ALLOW TO BREW 5 MINUTES AND ENJOY!

[Dillasandra]

CREAMY CHICKEN RIGATONI

1 POUND RIGATONI OR OTHER HEARTY PASTA, COOKED
1 CAN CREAM OF CHICKEN SOUP
6 OZ. FRESH, GRATED PARMESAN CHEESE
1 CUP SOUR CREAM
8 OZ. SLICED MUSHROOMS
1 SMALL ONION, CHOPPED
1 1- OZ. BOX FROZEN PEAS
3 CUPS COOKED, DICED OR SHREDDED CHICKEN
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN LARGE BOWL. MIXTURE WILL BE STICKY! POUR INTO GLASS BAKING DISH, SPRINKLE GENEROUSLY WITH MORE CHEESE, BAKE AT 350 FOR ABOUT AN HOUR, OR UNTIL BUBBLY AND CHEESE ON TOP IS BROWNED.

ENJOY!

[Dillasandra]

Need a last second dessert? This is super quick and absolutely delicious.

PUMPKIN NUT PASTRY

PRE-HEAT OVEN TO 350

ON A COOKIE SHEET, ROLL OUT ONE TUBE OF CRESCENT ROLLS. DO NOT PULL APART. OVER THE PASTRY SPREAD A GENEROUS AMOUNT OF PUMPKIN BUTTER OR CANNED PUMPKIN PIE FILLING.(NOT CANNED PUMPKIN,- PIE FILLING! ) SPRINKLE WITH PUMPKIN PIE SPICE, CHOPPED WALNUTS AND A TOUCH OF BROWN SUGAR. ROLL UP JELLY ROLL STYLE, TUCK UNDER THE ENDS, AND BAKE UNTIL NICELY BROWNED. ALLOW TO COOL BEFORE SLICING.

ENJOY!

[Dillasandra]

Kat had asked me the brand of corned beef hash that she got at her Christmas party in the White Elephant exchange. Yeah, I could have just PM'ed her, but it's got some background to it, so I thought I'd do it here so the people involved can help her track down the source. ;D

You see, Kat, the hash didn't come from me, it came from Bunnie, and she got it from Jean-Paul, so while I can tell you the brand and describe the label, I've no idea where you might go to buy it! ( Little help here, Bun? )

The brand is Hargis House. It's not really obvious on the can. Blue label with the words 'Corned Beef Hash' across it, a rather small red circle above it with the letters 'HH' in it, and above that in very tiny print, Hargis House.

If your Dad has never had canned hash before, you might try another brand.....most are pretty much the same. But if this one really grabbed his attention you'll have to do some hunting, unless Jean-Paul got it somewhere fairly local. (He is a long haul trucker, sooo.......)

Hope that helps. And if you can't find it and you have a Save-A-Lot nearby, try their brand, the name of which escapes me. It's probably about as close as you'll come, at least that I've ever tried.

Good luck on The Great Hash Hunt! Ready, Bwana?